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Swiss Scalloped Potatoes
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9 cups sliced peeled potatoes (2-1/2 pounds)
4 cups 2% milk
2 teaspoons salt
1 garlic clove, minced
1/4 teaspoon white pepper
1 fresh rosemary sprig
1 bay leaf
4 teaspoons cornstarch
2 tablespoons cold water
4 ounces reduced-fat Swiss cheese, shredded
1-1/2 cups soft bread crumbs
2 tablespoons butter, melted
In a large saucepan or Dutch oven, combine the potatoes, milk, salt, garlic,
pepper, rosemary and bay leaf. Bring to a boil. Reduce heat to low; cover and
cook for 6-8 minutes or until almost tender. Discard Rosemary sprig and bay leaf.
In a small bowl, combine cornstarch and cold water until smooth; stir into
potato mixture. Bring to a boil. Reduce heat; cook and stir for 2 minutes. Remove
from the heat; gently stir in cheese. Transfer to a 13-in. x 9-in. baking dish
coated with cooking spray. Combine bread crumbs and butter; sprinkle over potato
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Printed from tasteofhome.com Oct 8, 2008Copyright Reiman Media Group, Inc © 2008 |